4-5 pork chops, 1/2 inch thick
1 (10 oz.) can tomato soup
1 c. water
1/2 tsp. Tabasco or Worcestershire sauce or 1/2 of each, mixed
1/2 tsp. salt
6 sm. or 3 med. potatoes
4 sm. carrots
Dash of basil
1 tsp. or more of diced onion

Peel potatoes and quarter. Clean carrots, cut by splitting in half lengthwise then cut in 2 inch pieces. Dice the onions. Set these aside. In a deep large skillet brown the chops. Drain off fat. Add all remaining ingredients. Cover and cook on low heat 45 minutes or until tender. Add more water if necessary during cooking.